Pinotage Rhinofields

wine photo

The grapes for this wine were selected from a sunny, northwest-facing vineyard on the farm Ongegund. The grapes were picked by hand during mid February at sugar levels between 24° and 26° Balling. The grapes were allowed to ripen to their full potential, enabling the winemaking team to produce a full and rich wine.


Concentrated black currant with layers of vanilla, cherries and cinnamon and a hint of tobacco.


A rich and velvety character fills the mouth with sweet wood spice backed by silky tannins.

Notes from the Winemakers

A soft hands approach towards the making of this reserve Pinotage results in an elegant and flavourful wine. The must was fermented on the skins with a special selected yeast strain which has proven itself on cool climate Pinotage from the Durbanville area over the last few years. When almost dry the wine and skins were separated to allow fermentation to finish in stainless steel tank. Maximum fruit, colour and tannin extraction from the skins was made possible through soft continuous timerregulated pump-over cycles. After malolactic fermentation, the wine was matured in extra tight grained new and second-fill French oak for 12 months.

Food Pairings

Serve with rich meaty pastas, grilled sausages, rib stews, venison, lamb and steak with a fruit-based sauce such as cherries or berries.